Ingredients

The following ingredients have 4 Servings
  • 1/3 cup extra virgin olive oil
  • Zest of 1 lemon
  • Juice of 1 to 2 lemons
  • 1 to 2 garlic cloves (minced)
  • 3 tsp Dijon mustard
  • 1 tsp sumac
  • ½ tsp paprika
  • 12 ounces cooked chicken, (shredded (Rotisserie chicken will work here) )
  • 1 to 2 shallots (chopped)
  • 2 celery stalks (chopped)
  • 1 15- ounce can marinated artichoke hearts, (drained and chopped)
  • 1 to 2 ounces sundried tomatoes (chopped)
  • Handful fresh Italian parsley (about 1 cup packed, chopped)
  • 1/3 cup shelled walnuts (chopped)
  • Salt and pepper

Instruction

  • In a small bowl, add the dressing ingredients and whisk to combine.
  • In a large mixing bowl, combine the chicken, shallots, celery, artichoke hearts, sundried tomatoes, parsley, and walnuts. Season with a good pinch of kosher salt and black pepper.
  • Pour dressing over the chicken salad, toss to combine.
  • For best flavor, cover and refrigerate for 30 minutes to 1 hour before serving.